Name: Chickpea and Spinach Curry (cliom)
Yield: 3
Ingredients: 1.19 lb chick peas; 1.5 tsp curry powder; 1.5 tbsp ginger powder; 1 tsp olive oil; 1 unit onions; 0.25 tsp salt; 4 cup Spinach (fresh); 0.91 lb tomatoes; 0.5 cup Water

Chickpea and Spinach Curry (cliom)

Serves 3

Ingredients

1.19	lb	chick peas
1.5	tsp	curry powder
1.5	tbsp	ginger powder
1	tsp	olive oil
1	unit	onions
0.25	tsp	salt
4	cup	Spinach (fresh)
0.91	lb	tomatoes
0.5	cup	Water

Directions

Takes about 15 minutes (not considering the rice time)

Combine coarsely chopped onion and ginger in a food processor; pulse until minced.

Heat oil in a large nonstick skillet over medium-high heat. Add onion mixture and curry to pan; sauté 3 minutes. Add chickpeas and tomatoes; simmer 2 minutes. Stir in spinach, water, and salt; cook 1 minute or until spinach wilts.